Tip to Your Health: Aphrodisiacs...Recipes

In our last issue, we told you about 7 aphrodisiacs to get you hot and bothered!  We are going to take this issue to give you some recipes that you can use to get your motor started.

1. Chocolate Finger & Toes Lickin' Good Mousse
2. Oyster Dipping Sauce
3. So Sexy Asparagus
4. Fig That!
5. Scallops for Two and then...
6. Hot, Spicy, Easy, Chicken Curry
7. Oh Honey Dip

1. Chocolate   Chocolate Finger & Toes Lickin' Good Mousse
 1 lg. egg

 1 tbsp. cold water
 1 env. unflavored gelatin
 1 c. boiling water
 1/2 c. part-skim ricotta cheese
 1/2 c. cold 1% low-fat milk
 1/4 c. plus 2 tbsp. sugar
 1 1/4 tbsp. unsweetened cocoa powder

In a blender container or food processor, combine the egg, cold water and the gelatin. Process for 10 seconds. Scrape sides. Process for 10 seconds longer. Let stand for 1 minute or until gelatin is softened. Add boiling water. Process for 10 seconds or until gelatin is dissolved. Add ricotta cheese, milk, sugar and cocoa. Process for 1 minute. Pour mousse into 6 dessert cups. Chill for 2 hours or until set. Garnish each cup with a whole, fresh strawberry, if so desired. (Approximately 124 calories per serving.)

2. Oysters   Oyster Dipping Sauce
 1 pint shucked oysters
 1 cup finely chopped onion or sliced leek
 2 tsp butter
 1/2 tsp salt
 2 cup skim milk
 1 cup half and half
 1 tbsp. fresh parsley
 1/4 tsp white pepper

In a large saucepan, cook onion or leek in butter until tender. Stir in oysters and salt. Cook over medium heat for 5 minutes, until oysters curl around the edges. Stir in milk, cream, parsley and pepper. Heat through. Serves 4 to 6.

3. Asparagus   So Sexy Asparagus
 1 to 1 and 1/2 lbs fresh asparagus

 2 tsp olive oil or butter
 2 tbsp. snipped fresh chervil or 2 tsp tarragon
 A dash of course salt

Preheat oven to 475 degrees. Cut woody bases from asparagus. Combine oil and 1 T chervil or 1 tsp tarragon. Drizzle over asparagus. Toss to coat. Roast 4 to 6 minutes in greased baking pan until tender. To serve, place upright in a jar. Sprinkle with remaining chervil. Makes 6 servings

4. Figs   Fig This!
Healthy Fig Bars


Figs are a great non-dairy way to add calcium into your diet. This healthy vegan recipe is perfect for fiber-full breakfasts, afterschool snacks and lunchbox treats.

Makes one 8"x8" pan, or 8-12 squares

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:
 32 dried calimyrna figs, stems removed
 ¾ cups whole wheat flour
 ¾ cups oat flour
 ½ cup rolled oats, finely ground in a blender or food processor
 2 tbsp. finely ground cashews or almonds
 ½ tsp. baking soda
 ¼ tsp. salt
 ¼ cup canola oil
 1/3 cup maple syrup
 ¼ cup plain almond milk, soymilk or rice milk

Preparation:
1. Preheat the oven to 350 F. Lightly oil an 8 x8 inch square cake pan. Set aside.

2. Place the figs in a saucepan just large enough to fit with just enough water to cover. Boil for 2-3 minutes, cover, and allow figs to soak for 10 minutes. Place figs in a blender or food processor with ¼ cup of the water and puree, adding more water if necessary. Set aside.

3. Meanwhile, make the crust. In a small mixing bowl, sift together the flours, ground oats, ground nuts, baking soda and salt, and set aside. In another small bowl, whisk together the canola oil, maple syrup and non-dairy milk alternative until well combined. Add the wet ingredients to the dry and mix until just combined.

4. Spread half to 2/3 of the crust mixture evenly on the bottom of the prepared pan, followed by the fig mixture. Top with the remaining crust mixture, drizzling with a bit of maple syrup if desired. Bake for 18-22 minutes, or until golden brown.

5. Scallops   Scallops for Two and then...
Sautéed Bay Scallops with Lemon and Thyme


If you are looking for fast and easy, try this scallop recipe! You can make sautéed scallops in less than 10 minutes: just sauté them and sprinkle with a little lemon juice and fresh thyme and serve. For a bit more flavor and glamour -- but still quite easy -- serve the version below.

1 lb fresh bay scallops
Salt
Pepper
2 tbsp butter (divided into two pieces)
1 tsp olive oil
2 tbsp minced shallot
1/4 cup white wine
2 tbsp lemon juice
1 tsp chopped thyme

Rinse scallops and pat dry. Sprinkle with salt and pepper.

Add oil and 1 tablespoon butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.

Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining tablespoon of butter. Return scallops to the pan and toss with the sauce. Serve immediately.

(Makes up to 4 servings)

6. Chili and Curry   Hot, Spicy, Easy, Chicken Curry
Crock Pot Chicken Curry

Use your Crockpot to make this flavorful chicken curry dish. Serve this savory chicken over hot rice with additional chutney and some chopped peanuts on the side.


Prep Time: 25 minutes

Cook Time: 7 hours

Ingredients:
 6 boneless, skinless chicken breasts, cut into 2" pieces
 2 onions, chopped
 2 cloves garlic, minced
 9 oz. jar mango chutney
 2/3 cup water
 2 tbsp. cornstarch
 1 tbsp. curry powder
 1/2 tsp. salt
 1/4 tsp. chili powder
 1/4 tsp. white pepper
 1 red bell pepper, chopped
 1 green bell pepper, chopped
 1 cup frozen baby peas

Preparation:

Combine chicken, onions, and garlic in a 3-4 quart Crockpot. In medium bowl, combine chutney, water, cornstarch, curry powder, salt and pepper, and mix well. If there are any large pieces in the chutney, remove them, chop into smaller pieces and return to the sauce. Pour over chicken and onions in the Crockpot.

Cover Crockpot and cook on LOW for 5-1/2 to 7-1/2 hours until chicken is thoroughly cooked and no longer pink in center. Turn Crockpot to high and add bell peppers and peas. Cover Crockpot and cook for 20-30 minutes until vegetables are tender. 4-6 servings

7. Honey   Oh Honey...just like that
Low fat honey mustard


Ingredients
3/4 cup low-fat or non-fat yogurt
2 tsp. light mayonnaise
1 1/2 tsp. of honey
3 tsp. Dijon mustard
1 1/2 tbsp. fresh lemon juice

1 scallion, minced
Salt and pepper to taste

Directions

Whisk ingredients together. Toss with fresh salad greens.

Eat up and have enjoy!